Encapsulation of lutein in gelatin type A/B-chitosan systems via tunable chains and bonds from tweens: Thermal stability, rheologic property and food 2D/3D printability

Lutein could be stabilized in gelatin type A/B-chitosan systems by different polyoxyethylene sorbitan fatty acid esters (tweens) via tunable chains and bonds, and the homogeneous system held potential in food 2D/3D printing. During encapsulation of lutein in gelatin-chitosan matrix complexes, tween 40, tween 60 and tween 80 assisted in the excellent centrifugation stability, freeze-thaw stability, chemical stability as well as thermal stability. The tweens contained systems also possessed excellent rheological properties, including shearing thinning property, self-supporting characteristics, and favorable thixotropy. Especially, tween 80 performed well in facilitating the stability and rheological properties of systems with uniform micromorphology due to its long alkyl chains and carbon-carbon double bonds (two sp2 hybridized C-atoms) (from FTIR, XRD, SEM, etc.); and gelatin type B illustrated higher protection effects on lutein because of its strong electrostatic interaction with chitosan. The optimal systems could work as edible ink for 2D/3D printing on food with great UV-irradiation stability and high definition. Surimi could be modified by the optimal complex and possessed excellent shear-thinning property, proper yield stress, low dependence on frequency and stable structure, which was successfully applied for innovative 3D printing with sophisticated shapes. The practical food 2D/3D printing (like bread and surimi) demonstrated high potential in food creation and food innovation.